Lemon Garlic Shrimp Pasta With Spinach is bright, fast, and exactly the kind of weeknight dinner I turn to when I want a restaurant-quality meal without the fuss. The combination of zesty lemon, garlicky butter, and tender shrimp tossed with spinach and pasta comes together in under 30 minutes — one of my go-to quick dinners. I often compare it to other lemony pasta dishes I make, like a lemon-and-spinach chicken pasta, but this version is lighter and cooks faster.
Why Make This Recipe
- Bright, fresh flavor from lemon and garlic that feels indulgent without heavy cream.
- Ready in about 20–25 minutes, perfect for busy weeknights.
- Lean protein (shrimp) plus iron-rich spinach makes a balanced meal.
- Easily scaled up for guests or simplified for a quick solo dinner.
- Personal note: I love this recipe because the lemon zest wakes up every ingredient and the reserved pasta water creates a silky, restaurant-style sauce. Also pairs well with other citrus-herb pasta riffs like my lemon-rosemary chicken pasta when you want variety.
Recipe Overview
- Prep time: 10 minutes (peeling/deveining shrimp if needed)
- Cook time: 12–15 minutes
- Total time: 22–25 minutes
- Servings: 4
- Difficulty: Easy
- Method: Boil pasta; sauté shrimp and garlic on medium-high heat; deglaze with white wine or reserved pasta water; toss pasta, spinach, lemon zest, and juice together to finish.
My Experience Making This Recipe
I’ve tested this dish several times, adjusting lemon quantity and how much pasta water to reserve for the best sauce emulsion. Early versions got the shrimp slightly overcooked — I learned to pat shrimp dry and give them a hot pan for a quick sear so they stay juicy.
I sometimes switch up textures by tossing in halved cherry tomatoes or finishing with a pat of cold butter for extra sheen.
How to Make Lemon Garlic Shrimp Pasta With Spinach
Start by boiling 12–16 ounces of pasta in well-salted water until just al dente (follow package, usually 8–10 minutes). While pasta cooks, pat 1 pound large shrimp (16–20 count, peeled and deveined) dry and season with salt and pepper. Sauté shrimp in 2 tablespoons olive oil over medium-high heat, 1.5–2 minutes per side until opaque (or until internal temp reaches 145°F/63°C). Remove shrimp, sauté 3–4 minced garlic cloves briefly, add 1/4 cup dry white wine or 1/2 cup reserved pasta water to deglaze, then add zest and juice of 1 lemon, 3–4 cups baby spinach, cooked pasta, shrimp, and 2 tablespoons butter or extra-virgin olive oil. Toss to combine, using reserved pasta water to loosen the sauce if needed.
Expect quick, high-heat cooking and a final toss that emulsifies pasta water, oil, and lemon into a glossy coating.
Expert Tips for Success
- Dry shrimp well: Moisture prevents a proper sear. Pat with paper towels before seasoning.
- Use a hot pan: Medium-high heat (pan surface ~375°F) gives shrimp a quick caramelized edge without overcooking.
- Reserve pasta water: Save at least 1/2 cup; the starch helps thicken and bind the sauce into a silky emulsion.
- Zest first, then juice: Zest contains concentrated lemon oils—add the zest early and the juice at the end for layered citrus flavor.
- Equipment pick: A 12-inch stainless-steel or nonstick skillet and a large pot for pasta make the process smooth; tongs are great for tossing.
Also see a contrasting flavor profile in this buffalo-garlic chicken pasta I test sometimes for spice contrast: buffalo garlic chicken bites with creamy ranch pasta.
How to Serve Lemon Garlic Shrimp Pasta With Spinach
- Serve with a lemon wedge and a sprinkle of freshly grated Parmesan or Pecorino.
- Add toasted pine nuts or chopped almonds for crunch and contrast.
- Pair with a crisp green salad and a light vinaigrette for a balanced meal.
- Perfect for casual weeknights, date nights, or a simple dinner party when you want something impressive but quick.
Storage and Reheating Guide
- Refrigerator: Store in an airtight container for up to 3 days. Cool to room temperature before sealing to avoid condensation.
- Freezing: Not ideal with fresh spinach (it becomes limp). If needed, freeze only the shrimp + sauce (without pasta or spinach) in a freezer-safe container up to 1 month. Thaw overnight in fridge.
- Reheating: Gently reheat on the stovetop over low heat with a splash of water, broth, or olive oil to loosen the sauce; avoid high heat to prevent rubbery shrimp. Oven reheating: 300°F covered for 10–12 minutes for even heat.
Recipe Variations
- Gluten-free: Use 12–16 ounces gluten-free spaghetti or brown rice pasta; cook to package instructions.
- Dairy-free: Skip the butter and finish with extra-virgin olive oil or a spoonful of vegan butter.
- Creamy version: Stir in 1/3 cup heavy cream or mascarpone at the end for a richer sauce.
- Add-ins: Toss in halved cherry tomatoes or 1/2 cup sun-dried tomatoes and finish with red pepper flakes for heat. For inspiration, try a creamy garlic-butter chicken twist: cajun garlic butter chicken with creamy parmesan pasta.
Also consider an alfredo-style riff linked here for cheesy inspiration: cheesy alfredo twisted pasta.
Nutritional Highlights
- High in lean protein from shrimp and provides iron, folate, and vitamin K from spinach.
- Lemon adds vitamin C and bright flavor without calories; olive oil provides healthy monounsaturated fats.
- Allergens: Contains shellfish (shrimp). Modify for gluten or dairy allergies by using gluten-free pasta and skipping butter.
- Portion guidance: Aim for ~1 to 1 1/4 cups per adult serving for a balanced main course.
Troubleshooting Common Issues
- Soggy pasta: Cook pasta to just al dente and finish in the skillet with the sauce for 1 minute so it absorbs flavors.
- Bland sauce: Don’t skip the pasta water and lemon zest; both intensify flavor. Finish with salt to taste after tossing.
- Overcooked shrimp: Shrimp cook fast—remove them when opaque and slightly firm; they continue to cook a bit when tossed with hot pasta.
For another garlicky protein-forward pasta idea I tweak, see this chicken-and-garlic recipe: garlic-butter chicken with parmesan pasta.
Frequently Asked Questions
Q1: Can I use frozen shrimp?
A1: Yes—thaw completely in the refrigerator overnight, pat dry, and remove any excess ice crystals. Dry shrimp sear better; otherwise they steam and become rubbery. If short on time, thaw in a bowl of cold water for 20–30 minutes, changing water once.
Q2: How do I prevent the sauce from being watery?
A2: Use reserved pasta water sparingly and emulsify it with oil or butter by tossing vigorously. Starchy water binds the sauce; if it’s too thin, simmer for a minute to reduce, or add a small knob of cold butter to thicken and gloss the sauce.
Q3: Can I prep this ahead?
A3: You can peel and devein shrimp ahead and refrigerate for a day. Cooked pasta and sauce don’t reheat as well after freezing; instead, cook pasta al dente and store components separately for best texture when reheated.
Q4: What’s the best pasta shape to use?
A4: Long pastas like spaghetti, linguine, or fettuccine are classic because they lightly coat with the sauce. Short shapes (penne, rigatoni) work too if you prefer handheld forkfuls; adjust pasta quantity to 12–16 ounces based on shape and appetite.
Conclusion
If you want a tested, simple recipe that delivers bright citrus flavor and tender shrimp in under 30 minutes, this Lemon Garlic Shrimp Pasta With Spinach is a reliable choice. For another take or inspiration, check the full recipe guidance at Lemon Garlic Shrimp Pasta With Spinach | Walder Wellness, RD. Print
Lemon Garlic Shrimp Pasta With Spinach
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Seafood
Description
A bright and fast weeknight dinner featuring zesty lemon, garlic, shrimp, and fresh spinach tossed with pasta.
Ingredients
- 12–16 ounces pasta (spaghetti, linguine, or fettuccine)
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 3–4 cloves garlic (minced)
- 1/4 cup dry white wine or 1/2 cup reserved pasta water
- Zest of 1 lemon
- Juice of 1 lemon
- 3–4 cups baby spinach
- 2 tablespoons butter or extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Boil pasta in well-salted water until just al dente (8–10 minutes).
- Pat shrimp dry and season with salt and pepper.
- Sauté shrimp in olive oil over medium-high heat for 1.5–2 minutes per side until opaque.
- Remove shrimp and sauté minced garlic briefly.
- Add white wine or reserved pasta water to deglaze the pan.
- Add lemon zest, lemon juice, spinach, cooked pasta, and shrimp back to the pan.
- Toss to combine, using reserved pasta water to loosen the sauce if needed.
Notes
For best results, pat shrimp dry before cooking and use reserved pasta water to create a silky sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg